Store Visit Assessment

Category What to Check Rating Specification Notes/Observations

Front-of-House Operations
A: Outstanding service; staff highly engaged.
Customer Staff is friendly, efficient, and B: Polite but lacks some menu knowledge.
Service knowledgeable. C: Average or slow.
D: Rude or inattentive staff.
A: Zero errors, fast service.
Orders are consistently accurate B: Few errors, acceptable speed.
Order Accuracy
and timely. C: Frequent delays or errors.
D: Many errors and delays.
A: Spotless and welcoming.
Cleanliness, lighting, music, and B: Mostly clean but minor areas to improve.
Ambiance
comfort are maintained. C: Noticeable cleanliness or setup issues.
D: Unpleasant environment.
A: Clear, attractive, and up-to-date.
Menus are clear, appealing, and B: Mostly clear but slightly outdated or cluttered.
Menu Display
easy to navigate. C: Difficult to read.
D: Poorly displayed or unreadable.
A: No bottlenecks; streamlined.
Smooth and efficient transition B: Small delays but generally efficient.
Service Flow
from ordering to delivery. C: Frequent delays.
D: Chaotic or poorly managed.
A: Immediate resolution; empathetic response.
Complaint Issues are resolved B: Resolved with minor delays or issues.
Handling professionally and promptly. C: Slow or incomplete resolution.
D: No resolution or poor handling.
Back-of-House Operations
A: Exemplary hygiene and appearance.
Hygiene Staff hygiene and uniform B: Minor uniform issues.
Standards cleanliness are consistent. C: Frequent lapses in hygiene.
D: Poor hygiene standards.
A: Highly efficient and organized.
Kitchen Food preparation is organized B: Small inefficiencies.
Efficiency and timely. C: Noticeable disorganization.
D: Disorganized or extremely slow.
A: Fully functional and well-maintained.
Equipment is in good working
Equipment B: Minor wear and tear.
condition and regularly
Maintenance C: Frequent malfunctions.
maintained.
D: Broken or unsafe equipment.
A: Always rotated and well-stocked.
Inventory Proper stock rotation (FIFO), B: Small gaps in rotation or labeling.
Management labeling, and availability. C: Frequent errors in stock management.
D: Significant stock mismanagement.
A: Minimal waste with tracking system.
Waste Food waste is minimized and B: Small issues in waste handling.
Management tracked efficiently. C: Waste frequently untracked or excessive.
D: Significant and unmanaged waste.
Training Needs
A: Comprehensive knowledge.
Knowledge of recipes, safety, B: Good knowledge but with gaps.
Staff Knowledge
and customer service is high. C: Noticeable lack of knowledge.
D: Limited or no knowledge.
 A: Seamless communication.
Team communicates effectively B: Small gaps in communication.
Communication
during service hours. C: Frequent miscommunication.
D: Poor or no communication.
A: Fully skilled.
Staff has the necessary skills to B: Few areas needing improvement.
Skill Gaps
perform tasks efficiently. C: Multiple noticeable skill gaps.
D: Significant training needed.

Assessment Criteria & Rating System

Rating Definition
A (Excellent) Exceeds expectations, follows SOPs with high efficiency and consistency.
B (Good) Meets expectations but has minor areas for improvement.
C (Needs Improvement) Struggles with consistency, requires moderate training.
D (Poor) Fails to meet expectations, needs immediate intervention.